Asian Stuffed Portabellas Recipes

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
• Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
• Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
• Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.

Steps:

• Heat a charcoal or gas grill until quite hot and put the rack about 4 inches from the flame. Mix together the oil, lime juice, mint, chili, fish sauce and sugar and sprinkle with salt and pepper. Brush the mushrooms all over with about half of this mixture.
• Grill the mushrooms with the tops of their caps away from the heat until they begin to brown, 5 to 8 minutes. Brush with the remaining marinade and turn. Grill until tender and nicely browned all over, 5 to 10 minutes more. Garnish with more mint and serve hot, warm or at room temperature.

Steps:

• Soak apricots overnite in wine.
• Wipe outside of mushrooms gently with damp cloth.
• CHICKEN.
• Rinse chicken with cold water and pat dry.
• Use microwave stamer or stovetop steamer.
• Put 6 cloves smashed garlic in water.
• Place chicken in steamer portion.
• Sprinkle with garlic salt.
• Cover and Cook until juices are clear (about 5 minutes in microwave).
• When done and cooled a little put thru food processor or chopper until finely chopped.
• Set aside.
• POTATOES.
• Peel, wash, cut in quarters and boil until fork tender.
• Mash thoroughly.
• Add milk and 1 teaspoon butter to potatoes.
• Whip until smooth.
• set aside.
• COMBINING.
• Put apricots and wine in food processor or chopper and chop fine.
• Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
• Saute scallions and celery for 2 minutes.
• Stir in apricots with wine and reduce for 1 minute.
• Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
• Stir in chicken.
• Mix in potatoes.
• Set aside.
• In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
• Add ice water and mix.
• Add flour and mix lightly, batter should be lumpy.
• Dip outside of mushroom in egg mixture.
• Place on well oiled baking sheet.
• Divide chicken mixture between mushrooms.
• Bake at 325 for 15 minutes.
• Sprinkle with chopped pickled ginger.
• Serve immediately.